@article{oai:miyazaki-u.repo.nii.ac.jp:00000878,
 author = {Shiomori, Koichiro and 塩盛, 弘一郎 and Shiomori, Kouichiro and Ivanov, A. E. and Galaev, I. Y. and Kawano, Y. and Mattiasson, B.},
 journal = {Macromolecular chemistry and physics},
 month = {Jan},
 note = {The copolymer of N-isopropylacrylamide and 3-（acrylamido） phenylboronic acid （82:18, Mn = 47000 g/mol） was prepared by free radical polymerization. The copolymer showed typical thermal precipitation behavior in aqueous solutions, its precipitation temperature （TP） being increased from 23 ーC to 32 ーC by increasing pH from 6.5 to 9.7, due to ionization of the phenylboronate units. The pKa was evaluated as 8.9ア0.1 from the effect of pH on TP. At pH>9, i.e. in the anionic form of the copolymer, TP was affected by very low concentration of glucose （5.6 mM, DTP = 1-1.5 ーC）, due to the complex formation with a high binding constant. At higher concentration of polyols （560 mM, pH>8） the increase of TP was maximal for the copolymer complexes with fructose （7-10 ーC） and decreased in the order: fructose>glucose サ mannitol>pentaerythritol>galactose>Tris >glycerol. Di- and oligosaccharides （lactose, sucrose and dextran） caused a slight increase of TP at pH 7.5-8.7 while no effect was observed at pH>9. Isothermal dissolution of the copolymer suspension in water （27 ーC, pH 8.5） was possible in the presence of fructose or mannitol but required higher concentrations （1.4-3.6x103 mM） as compared to those which enabled the shift of TP in the soluble copolymer. The dissolution rate increased with fructose concentrations.},
 pages = {27--35},
 title = {Thermoresponsive Properties of Sugar Sensitive Copolymer of N-isopropylacrylamide and 3-(Acrylamide) phenylboronic Acid},
 volume = {205},
 year = {2004},
 yomi = {シオモリ, コウイチロウ}
}